Name: Coconut Shrimp Salad for Supper
Yield: 4

This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings.

Coconut Shrimp Salad

I’ve been totally hooked on this salad – it’s basically been my summer lifeline! I’ve whipped it up for countless quick lunches and dinners– so much so that it’s kinda my go-to meal now.

Here’s the drill: Every week, I kick things off by prepping all the salad toppings (dicing mangos, slicing up the cucumbers, chopping the nuts, and making a mega batch of the dressing). Then, during the week, it’s a cinch! I just air-fry some shrimp, toss them onto my greens, sprinkle on the prepped toppings, drizzle that dressing, and boom – instant deliciousness! It’s a no-brainer lunch that’s both filling and incredibly satisfying.

I’ve had my share (and maybe a bit more) of this salad, but the fam loves it too. Sometimes I’ll dish it out on separate plates or just go big with a communal platter. And for the kiddos? I just snip off the shrimp tails and give them a quick chop before serving. It’s a hit every time! They seriously can’t get enough of this Coconut Shrimp Salad!

Ingredient shot: All the elements of Coconut Shrimp Salad

Coconut Shrimp Salad Ingredients

Frozen coconut shrimp: Our top picks are Trader Joe’s® and SeaPak® coconut shrimp. Air frying them delivers the absolute best texture and flavor!
Honey mangoes: When shopping, look for mangoes that are slightly soft but not overly squishy. If they smell sweet, you’re on the right track! Can’t find honey mangoes? Regular ripe mangoes are a good stand-in, though they might be a tad less sweet.
Mini/Persian cucumbers: For the crispest bite, go for cucumbers that are firm with smooth skin. Wrinkles or soft spots? Leave those behind. If you’re out of luck finding mini cukes, English cucumbers make a solid backup.
Toasted coconut cashews: These cashews are the real MVPs in this salad, trust us! But if you can’t get your hands on the coconut-flavored ones, just toss some roasted cashews with coconut flakes. It’s all good.
Mixed greens lettuce: Our green go-to for this Coconut Shrimp Salad? A mix of greens and baby spinach. A pro tip to keep them fresh: stash your greens in a container with a paper towel to soak up any extra moisture.
Crispy chow mein noodles (skippable): For those who love a good crunch, these are amazing! Keep these guys in an airtight container to stay crispy. If they’re hard to locate, go for crushed crispy wonton strips or even give toasted ramen noodles a try.

Dressing Ingredients

We drizzle this coconut shrimp salad with a heavenly orange-honey vinaigrette. Seriously, I’m obsessed with this dressing!

Quality Mayo: Opt for a brand with a rich, creamy texture and flavor you love. We’re huge fans of Best Foods/Hellman’s.®
Clementines: Fresh clementines should be firm to the touch and heavy for their size, indicating they’re juicy. If clementines aren’t available, mandarins or even oranges can be used.
Honey: If you’re vegan or avoiding honey, maple syrup or agave nectar are good alternatives. Be sure to mix in the honey if it separates and settles at the bottom!
Dijon mustard: This mustard type adds a nice tang and kick to the dressing. Be sure to use Dijon not yellow mustard–they are very different!
Fine sea salt: You can adjust the amount based on your taste preferences, but remember: you can always add more, but you can’t take it away!

Process shots: Add shrimp to the air fryer in a single layer; cook until crispy.

How To Make Coconut Shrimp Salad (Tips)

Prep ahead: If you’re planning to have this salad multiple times during the week, use containers with tight-fitting lids to separately store the prepped ingredients. This will help maintain the freshness of your ingredients, especially the greens and mangoes.
Air frying perfection: If you’re new to air frying or using a different model than usual, keep an eye on the shrimp the first time around. All air fryers are a bit different, and cooking times might vary.
Dressing consistency: If you find the dressing too thick, you can thin it out with a bit more clementine juice. If it’s too thin, add a touch more mayo.
Taste as you go: Always taste your dressing before finalizing it. Depending on the sweetness of the clementines and honey, and the saltiness of the mayo, you might need to make minor adjustments.
Serving: While individual plates are great, serving the salad buffet style allows everyone to customize their salad to their liking. (If your kids aren’t fans of certain ingredients, set them aside and let them build their own salads with the components they love.)
Freshness matters: Always choose the freshest ingredients for this Coconut Shrimp Salad. Freshness is the key to a satisfying and vibrant salad.
Leftover dressing: If you end up with more dressing than you need, it can be stored in the fridge and used within a week. It’s great on other salads or even as a dip for veggies!
Alternative proteins: While coconut shrimp is the star here, if you want a variation, grilled chicken makes a great substitute!